Grilled Portobello Mushroom Burgers
Ingredients
The mushrooms
-
2
large
Portobello mushroom caps
-
¼
cup
balsamic vinegar
-
¼
cup
extra virgin olive oil
-
1
tablespoon
Italian seasoning
-
2
teaspoons
soy sauce
-
¼
teaspoon
salt
-
1
medium
red bell pepper
The aioli and toppings
-
1
cup
fresh basil
-
6
ounces
plain Greek yogurt
-
2
medium
lemons
-
3
cloves
garlic
-
2
burger buns
-
2
slices
Swiss cheese
-
1
medium
slicing tomato
-
1
handful
sliced romaine or spinach
Instructions
- Prep the mushrooms by snapping off the stems and scraping out the gills.
- Make the marinade by whisking together balsamic vinegar, olive oil, Italian seasoning, soy sauce, and salt.
- Marinate the mushrooms for 15-30 minutes.
- Preheat the grill to 450°F and add the marinated mushrooms.
- Grill the mushrooms for about 4 minutes on each side until softened.
- Add cheese to the mushrooms and close the grill for 1 minute to melt.
- Grill the red bell pepper slices alongside the mushrooms.
- For stovetop cooking, heat a grill pan and cook the mushrooms for 3-4 minutes on each side.
- Make the pesto aioli by blending basil, Greek yogurt, lemon juice, and garlic until smooth.
- Assemble the sandwiches with aioli, lettuce, tomato, and grilled mushrooms.
Nutrition Facts (estimated)
Servings
2 servings
Calories
364
Total fat
15g
Total carbohydrates
46g
Total protein
18g
Sodium
653mg
Cholesterol
18mg
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